PASSOVER CARROT ALMOND CAKE
Make and share this Passover Carrot Almond Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
- Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
- Stir in carrots and vanilla.
- Using clean, dry beaters, beat whites with salt until soft peaks form.
- Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
- Combine almonds, 3 tablespoons cake meal and cinnamon.
- Fold gently into egg mixture.
- Turn into prepared pan, smoothing top.
- Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
- Cool completely in pan onrack.
- Remove springform before serving.
Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8
SLIVERED ALMOND PASSOVER FUDGE CAKE
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes one very rich 9-inch cak
Number Of Ingredients 13
Steps:
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Use an electric mixer on medium speed, fitted with the paddle attachment to beat together the butter, sugar, brown sugar, espresso powder and almond extract until light, about 2 minutes. Beat in chocolate, then eggs, one at a time, beating well after each addition. Stop to scrape bowl and beater often.
- Beat in the cake meal, then almonds.
- Scrape the batter into the prepared pan and smooth the top. Bake the cake 30 to 40 minutes, until it is fairly firm in the center, but still somewhat soft in general. Do not overbake or cake will be very dry. Cool the cake up on a rack.
- To finish the cake, run the blade of a small knife between the side of the pan and the cake all around to loosen it. Unbuckle the springform side and remove it, but leave the cake on the base.
- To make the whipped cream, combine the cream, sugar and vanilla in the bowl of an electric mixer and whip until the cream holds soft peaks. Spread the cream over the top of the cake and sprinkle with the slivered almonds. If you are preparing the cake early in the day, leave it covered at room temperature and whip the cream and refrigerate it. Rewhip the cream if it has separated, spread it on the cake and sprinkle with the almonds right before serving.
PASSOVER ALMOND SPONGE CAKE (BERT GREENE)
Make and share this Passover Almond Sponge Cake (Bert Greene) recipe from Food.com.
Provided by coconutty
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9" springform pan and line the bottom with parchment paper. Then butter the paper and flour the pan.
- Beat egg whites in large bowl of an electric mixer until fluffy. Sprinkle with salt and beat until stiff. Add the egg yolks one at a time, beating well after each addition.
- Combine the ground almonds, sugar, and matzo meal. Gradually add this to the egg mixture. Add the brandy and 2 tablespoons of the amaretto.
- Pour batter into prepared pan and bake at 350 degrees until firm to the touch, about 1-1/4 hours. Cool completely in the pan.
- Remove sides of pan and sprinkle with remaining 4 tablespoons amaretto.
Nutrition Facts : Calories 322.5, Fat 17.3, SaturatedFat 1.9, Cholesterol 94.4, Sodium 72.8, Carbohydrate 32.2, Fiber 3.1, Sugar 26.7, Protein 10.6
DELICIOUS PASSOVER APPLE CAKE
one of those it's too good to be pesach recipes that has been a standard in my family for decades. The recipe is very forgiving, and is delicious in all its forms. Enjoy!
Provided by Sarah Chana
Categories Dessert
Time 1h5m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F, and grease a 9" x 13" pan. (If you are feeling virtuous, dust it with cake meal, but I never do -- ).
- Peel, slice or grate apples and set aside.
- Beat eggs in mixer for about 5 minutes.
- Beat in sugar and salt, then oil, lemon juice and lemon peel.
- Mix together the cake/matzo meal and the potato starch, and add to the batter, still beating.
- Spoon or pour half of the batter into the greased pan.
- Top with all of the apples and raisins, if desired. (Don't worry, there aren't too many apples!).
- Sprinkle with cinnamon.
- Top with remaining batter, and sprinkle with chopped nuts, if desired.
- Bake at 375F for 35-45 minutes (or more).
Nutrition Facts : Calories 260.9, Fat 13.9, SaturatedFat 2.1, Cholesterol 62, Sodium 156.7, Carbohydrate 33.3, Fiber 2.3, Sugar 24.7, Protein 2.9
PASSOVER DOUBLE CHOCOLATE ALMOND TORTE
A flourless chocolate torte, fudgy and rich, but kosher for Passover.
Provided by Stephanie C.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch springform pan and dust with 1/2 teaspoon unsweetened cocoa powder.
- Melt chopped chocolate squares and butter in a heavy saucepan over low heat, stirring until smooth, 5 to 10 minutes.
- Whisk egg yolks and vanilla extract together in a large bowl.
- Gradually whisk chocolate and butter mixture into egg yolk mixture until well blended.
- Beat egg whites in a separate bowl with an electric mixer on high speed until soft peaks form. Gradually beat sugar into egg whites until sugar dissolves and egg whites hold stiff peaks.
- Fold 1/3 of the egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture until just blended and batter is smooth and fluffy.
- Spread batter evenly into prepared springform pan.
- Bake in the preheated oven until sides begin to pull away from pan and top is set in center, about 25 minutes.
- Let torte cool in pan on a wire rack for 10 minutes before removing the sides of pan.
- Place chocolate chips into a microwave-safe bowl and heat in microwave on full power for 1 minute. Stir the chips. Continue to heat in 15-second intervals, stirring after each time, until the chocolate chips have melted and are warm and smooth. Do not overheat.
- Drizzle melted chocolate chips onto torte. Sprinkle crushed almonds and a dusting of confectioners' sugar and 1/2 teaspoon unsweetened cocoa powder, or as needed, onto the torte before serving..
Nutrition Facts : Calories 399.5 calories, Carbohydrate 34.4 g, Cholesterol 117.4 mg, Fat 28.6 g, Fiber 3.8 g, Protein 7.2 g, SaturatedFat 15.5 g, Sodium 101 mg, Sugar 30.4 g
A YUMMY CHOCOLATE CAKE FOR PASSOVER
You can always be sure a Passover cake has eggs in it. This one has 9. My friends and I usually have an unofficial contest every year, to see how many dozens and dozens of eggs we've gone through over the holiday. This is a pretty yummy cake. The pecans are optional, but don't leave them out!
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 350°F.
- Do NOT butter the tube pan.
- Separate the eggs.
- Cream together sugar, egg yolks, cake meal, salt, cinnamon, and cocoa.
- Add wine and nuts.
- Beat whites and fold into batter.
- Bake at 350°F for 50-60 minutes and cool inverted.
Nutrition Facts : Calories 163.7, Fat 3.9, SaturatedFat 1.2, Cholesterol 158.6, Sodium 66.2, Carbohydrate 26.5, Fiber 0.6, Sugar 25.4, Protein 4.9
PASSOVER SPONGE CAKE
Make and share this Passover Sponge Cake recipe from Food.com.
Provided by baezus
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
- Gradually add the potato starch and cake meal. Set aside.
- Beat egg whites until stiff.
- Fold yolk mixture into whites.
- Add lemon zest. Beat for 2 minutes.
- Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
- Invert until completely cool. Run a knife arond the cake and remove from pan.
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